Please introduce yourself and tell us about what you do!
I’m Mikaela Reuben, a nutritional chef, culinary consultant, and author of Eat to Love. I’ve spent the last 15+ years cooking for actors, athletes, and wellness seekers around the world, blending nutritional science with real-life flavor. My work is rooted in the belief that food is one of the most powerful tools we have to feel good, and that cooking for yourself, or even just tuning into what makes your body feel good, can be one of the most nourishing forms of self-care.
What are your non-negotiable morning rituals Before Life Happens?
Before the to-do list kicks in, I try to carve out a few moments just for myself, before I even pop on my phone. It usually starts with lemon or lime water, a few deep breaths, and ideally some kind of movement to help me get out of my head and into my body. Some mornings, all I might have time for is a quick five-minute check-in to notice how I’m feeling before the day sweeps me away. Even if I’m traveling or on set, this practice helps so much. I’m definitely a better version of myself when I start the day feeling grounded, it keeps me creative and curious, and helps me manage stress, especially during intense cooking jobs. I’m still working on making journaling a more regular habit, but I’ve learned that even the smallest rituals, breath, movement, silence, create space to center myself. And that makes all the difference.
What was the most difficult part of writing and launching a book?
Honestly, it’s hard to put into words how much goes into writing a book like Eat to Love. It wasn’t just about sharing recipes, it was about translating years of lived experience, travel, client work, and personal philosophy into something that could live on the page and resonate with a wide range of people. Finding that balance between heart and science, story and instruction, was one of the hardest parts.
Also, I’m not naturally someone who saves or organizes recipes, so it was really challenging to take what lives in my mind and get it onto the page in a way that was clear, tested, and replicable. So much of my cooking comes from a creative, intuitive flow state and trying to capture that in precise measurements and instructions felt almost unnatural at times. There was a certain tediousness to the process that didn’t come easily to me.
But even more difficult was learning to let go. Letting go of perfection, of constantly shifting timelines, of the desire to keep adding more. There was always “one more tip,” “one more story,” or “one missing recipe” I wanted to include, but eventually, you have to trust that it’s enough. You close the document, hit send… and wait for the 18th round of edits (lol).
The launch has been its own wild ride, exciting, exhausting, and incredibly vulnerable. It’s one thing to cook for people; it’s another thing entirely to put your voice, values, and creativity into the world in such a permanent way. But it’s also been one of the most rewarding experiences of my life.
Who is your favourite celebrity to cook for? Any good stories you can share?
I’ve been lucky to cook for some incredible people over the years. It’s hard to choose a favorite, because so many of those relationships morph into real friendships, and the magic usually comes more from the connection than the name.
That said, one of the most memorable experiences of my life was working with Owen Wilson during the filming of Midnight in Paris. It was my first job in France, and everything felt new, the culture, the food, the rhythm of the city. We’d ride bikes through cobblestone streets, discover hidden jazz bars at night, and wander through local markets in the morning. It was wild and wonderful, a total adventure that shaped me forever, and one I’ll always be grateful for.
Being on the road a lot must be hard on your self-care. Do you have any tips for staying grounded and nourished?
Absolutely, travel can be exciting, but it’s also incredibly destabilizing if you don’t build in rituals to anchor yourself. Over the years, I’ve learned that I need a few non-negotiables to stay nourished: hydration, movement, sleep, and my own nutrition.
That last one might sound obvious, but chefs are actually some of the worst eaters I know, we’re so focused on making sure everyone else is fed and cared for that we often forget to feed ourselves well. And when I’m on a busy job, it can be especially hard to eat in a way that supports my energy and mood.
I try to have food before my coffee in the morning and keep high-protein snacks on hand for the days when I don’t have time to sit down and eat. I also make big 1-liter jars of iced herbal teas or citrusy waters with bitters, lemon balm, chlorophyll, or whatever tinctures I have on hand for digestion, energy, or immunity. I’ll add fresh herbs, orange slices, or lemon wedges, little “potions” that help me feel nourished and cared for even in the middle of a chaotic day. I use glass straws and make it a whole thing, it helps me feel like I’ve set myself up for success.
Even something as small as stretching on the floor, walking to a local market, or taking a few deep breaths before service can be grounding. It doesn’t have to be perfect, but it does have to be intentional. These rituals help me create a little structure within the chaos, so I can move through the day feeling steady, focused, and present.
What are three pantry staples you never travel without?
Honestly, I don’t travel with a typical pantry, but I’m known to always have a food bag on me. Usually, it’s full of leftovers or homemade snacks, which comes in handy if I get stuck in an airport or land at an Airbnb late at night. I’m often bouncing between jobs, airports, and client kitchens, so I keep nutrient-dense snacks and functional add-ons on hand to help me stay grounded and nourished.
A few of my must-haves:
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Goat cheddar, hardboiled eggs, sardines, nuts, and gluten-free seed crackers, a little protein, a little crunch, something I can eat anywhere.
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Supplement powders, fiber blends, vitamins, and tinctures, I travel with a full health and food “kit” wherever I go. Think collagen, magnesium, vitamin C, glutathione, bitters, and a rotating lineup of digestion and immunity tinctures.
When I’m living out of a suitcase and constantly on the move, having a few go-to tools helps me stay grounded and feel like myself. A little preparation goes a long way, especially when I don’t know where my next proper meal is coming from. These small habits help me feel nourished, supported, and ready to show up for whatever the day brings.
Can you share one recipe from the book that feels especially personal?
This is the hardest question ever! I guess I can say that I really love my dips and my sauces but in particular I adore the Beet Cashew Thyme Dip. It’s one of the first recipes I ever developed for a private client over ten years ago, and it’s followed me from kitchen to kitchen ever since. I’ve served it in collard wraps, tucked it into cucumber cups, layered it on charcuterie boards, and plated it under salads.
It’s become a signature, and I still love how surprised people are by the rich, layered flavors: earthy, umami, and bright, with the tang of balsamic, the depth of thyme, and the natural sweetness of beets, all brought together by a creamy cashew base. It’s deeply nourishing, packed with healthy fats and vitamins, but more than anything, it’s just incredibly satisfying to make and eat. Like edible art.
Beet Thyme Cashew Dip
Makes about 1½ cups (4 servings)
Vibrant in color and rich in flavor, this dip is the star of any appetizer platter! It is full of vitamins and minerals thanks to the beets, which are nutrient-rich and high in antioxidants. The earthiness of the roasted beets, the creaminess of the cashews, the savory taste of thyme, and the subtle umami flavor of the nutritional yeast are beautifully balanced.
1 cup raw cashews
¼ cup extra virgin olive oil + more to garnish
4 tsp balsamic vinegar
1 tbsp gluten-free tamari
1 tbsp water
½ cup roasted, peeled, chopped beets
1½ tbsp roughly chopped fresh thyme + more to taste
1 tbsp nutritional yeast
1 tsp onion powder
½ tsp sea salt + more to taste
Edible flowers to garnish (optional)
In a bowl, soak the cashews in water overnight. Drain and rinse well. Adding the liquid first, combine all the ingredients in a mini food processor or high-powered blender. Blend on high until creamy. Adjust the seasoning with salt or thyme to taste. Serve with a drizzle of olive oil and a sprinkling of more thyme. Garnish with edible flowers, if you have some. Store in an airtight container in the fridge for up to 5 days.
If I had to pick a favorite ritual recipe, the Morning Coffee from the book holds a special place too, it’s such a great blend of flavor and function, and a beautiful way to start the day.
Blended Morning Coffee
Makes about 2 cups (1 serving)
Here is a simple yet elevated morning coffee recipe that helps sustain your energy levels and optimize your mood. To achieve this, I add a little protein in the form of hemp hearts, some healthy fat, antioxidants, and some adaptogens from the reishi (or maca) to help the body adapt to stress; I also add cinnamon because it is thought to stimulate the circulatory system and help balance blood-sugar levels. I absolutely love starting my day with this delicious, frothy coffee!
1½ cups hot coffee + more as needed
¼ cup milk of choice (optional)
1 tbsp hemp hearts
2 tsp maple syrup + more if desired
2 tsp Udo’s or MCT oil
1 tsp pure vanilla extract
1 tsp cacao powder
1 tsp reishi or maca powder
¼ tsp ground cinnamon
Pinch of sea salt
In a high-powered blender, combine all the ingredients. Blend until smooth and frothy, starting on low and increasing to high after a few seconds. Add a little more hot coffee (or hot water) as needed to taste and to warm it up. If you like it really hot, heat in a small pot over low heat; if you like it cold, refrigerate or serve over ice.
Note: If you like a creamy latte-style coffee, be sure to add the optional milk.
Photography: Robyn Penn, Hadda Tamene and Maddy Pease